Creamy vanilla cheesecake is poured over a simple graham cracker crust and then topped with a creamy layer of pumpkin Cheesecake Pumpkin Pie.

As much as this dessert looks fancy, this is a very simple pie recipe that results in an unforgettable finish for any meal.

Cheesecake Pumpkin Pie

Pumpkin is fair game for me year around. My family LOVES pumpkin. We eat Pumpkin Pie Oatmeal all year long, and yes, I do mean in the spring and summer too.

Pumpkin Oatmeal is one of my youngest son’s favorite breakfasts, so pretty much any time I open a can of pumpkin, he’s likely to ask if there will be any pumpkin leftover to make oatmeal.

I’ve made a double layer pumpkin pie each Thanksgiving for years. That pie is frequently requested and it is always a hit. However, this recipe just knocked that pie off the table.

This recipe takes two of life’s best things, cheesecake and pumpkin pie, and combines them to create a pumpkin lover’s dessert experience that’s unlike any I’ve had before.

I’ve always loved pumpkin-flavored cheesecake too and realized recently there was a way to enjoy pumpkin cheesecake I’d never thought of before: simple vanilla cheesecake layered with spiced pumpkin pie filling all baked in a delicious crust.

One of my favorite things about cheesecake is the graham cracker crust. Making your own graham cracker crust for a cheesecake or pie is so much easier than many people think and the taste is phenomenal.

All it takes to make a homemade graham cracker crust is a good amount of crushed graham cracker crumbs mixed with melted butter and light brown sugar then pressed into a pie plate and baked.

The sweet buttery crust is the perfect vehicle for the layers of rich pumpkin pie filling and creamy cheesecake layer.

Pumpkin Cheesecake Pie

I can’t believe I never tried layering pumpkin pie and cheesecake filling before. Cream cheese and pumpkin are a terrific match! The two textures and flavors complement each other so well.

The cream cheese layer is nothing more than cream cheese, sugar, eggs, and vanilla all mixed together in sweet perfection. As a bonus, this cream cheese base is a fantastic starting point for any cheesecake variations you want to try. You could even

Pumpkin Mousse is creamy, fluffy, melt-in-your-mouth perfection and it is my family’s favorite pumpkin dessert. Every year, when I make it, another die-hard pumpkin-hater falls prey to its awesomeness.

Pumpkin Mousse

A co-worker gave me this recipe, more years ago than I feel like counting. I took one bite of the mousse she brought to the office and I was smitten.

Creamy, light and full of real pumpkin flavor lightly spiced by nutmeg and cinnamon had me convinced I needed to make this recipe right away. 

My husband liked the pumpkin mousse just as much, maybe even more. He has consistently chosen this as his dessert of choice every holiday season since then.

Nothing makes him happier, during the season of holiday baking than knowing I am going to make pumpkin mousse for dessert.

When I was getting ready to make this mousse for the first time, as a very young newlywed who had grown up with cool whip and instant pudding style desserts, I’d never bought a carton of heavy cream before in my life, let alone whipped it into peaks.

However, this mousse was a turning point. I discovered then, that quality ingredients can produce results at home that trump anything a restaurant could possibly serve.

Making pumpkin mousse was, in many ways, the dessert that pushed me to start baking and cooking more outside my comfort zone I’m so very glad I did!

This recipe starts by dissolving gelatin in a small amount of dark rum. The rum adds a rich deep flavor that I believe is what helps this pumpkin mousse stand out from the crowd.

Pumpkin Mousse Recipe

After mixing together pumpkin puree, eggs, sugar, spices, and vanilla, the gelatin mixture is added. Beat the heavy cream into stiff peaks then gently fold it into the pumpkin-gelatin mixture.

I’ve chilled this mousse both in individual ramekins and in a giant bowl for serving. Whichever way you c

Chocolate Chip Blondies with the texture of a brownie and loaded with chocolate chips and pecans have become a favorite treat.

Chocolate Chip Blondies

These bars are my immediate thought when I haven’t planned dessert in advance or when we have unexpected company. The brownie-like bite with a soft chewy center and crispy browned edges are always a crowd-pleaser.

Brownies get their flavor from cocoa powder and chocolate. Their close cousin the blondie gets its flavor from brown sugar and vanilla. Brown sugar and butter are a rich backdrop to the chocolate chips and pecans.

I often find myself making blondies when I need a quick treat to take to an event or a snack when the kids have friends over. The easy batter mixes quickly and baking them in one pan instead of sheet after sheet of cookies is so handy.

Using this as your base recipe you can create all sorts of versions from what you have on hand. Dried fruit, butterscotch chips, peanut butter chips, other nuts, and coconut. The possibilities are endless.

I’ve been making this recipe for years now and we all love it. When I started adapting it for gluten-free flours, I played with a few different options. You could also use a store-bought gluten-free blend in a 1:1 scenario.

The combination of brown rice flour, tapioca starch, and potato starch works extremely well in this recipe. This is my favorite version and I’ve made these at least six times now. I made a triple batch for a recent trip and they were a huge hit.

Check out all of the Gluten Free Dessert Recipes on this website!

Chocolate Chip Blondie Recipe

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This is NOT your average chocolate chip cookie. They are hands down the best Chewy Chocolate Chip Oatmeal Cookies.

Calling them the best chocolate chip cookie is a big deal. That is a statement I don’t make lightly, but they are certainly the best I have ever made. When I first came across this recipe named, “I Want to Marry You Cookies.” I laughed, the name reminded me of “Marry Me Chicken”. We’ve been calling these “Marry Me Cookies” for years now.

Chewy Chocolate Chip Oatmeal Cookies

When I finally had the chance to make these cookies with his mouthful of cookies my husband declared that yes he would have likely proposed sooner if I had made him these cookies.

There are several variations of this cookie. I finally had the perfect opportunity to try them one weekend while we were at the cabin. Pretty sure this recipe is where the phrase, “Bet you can’t eat just one” came from.

When making these I stayed as close to the original recipe as possible, in an effort to see what the fuss is all about. (As far as I can tell, the source below is the original author of this recipe.)

The thing that sets these cookies apart from every other chocolate chip cookie I’ve made is the melted butter. Such a small thing, but it has an enormous impact on the flavor. The best part of making these? Everything happens in a single pot. Easy cleanup makes this girl very happy.

I feel like I should clarify that these are chocolate chip cookies with oatmeal, a different kind of cookie from these classic Oatmeal Chocolate Chip Cookies. The oatmeal flavor in Marry Me Cookies is very very subtle.

I shared these with a self-proclaimed oatmeal hater years ago and he reluctantly agreed that while he still HATES oatmeal, these cookies are delicious and “the oatmeal doesn’t ruin them.” That’s a WIN, my friends!

How to Make Chocolate Chip Cookies Chewy

The warm butter is blended together with the sugars and it creates a rich toffee flavor that I have never before tasted in a chocolate chip cookie. The cookies positively melt in your mouth.

I will caution you not to skip the step of chilling the cookie dough before adding the chocolate chips. If you add the chocolate too soon, it will melt into the dough, leaving you with cookies that are tasty, but nothing at all like the original.

This is the BEST second-day cookie I have ever made. They taste phenomenal warm from the oven and they taste even better the next day. I froze several of them to see how they would handle it and they were excellent as soon as they thawed.

I’m

Walnut Cookies are tender buttery sweet cookies with a center of chewy brown sugar, walnut, and sour cream filling.

Walnut Frosties

I have no idea where the name Walnut Frosties originated, but my friend Margaret shared a batch of these cookies with us a while back, and with the very first bite, I asked her if she’d pretty please share the recipe with me.

She was kind enough to do so and now I’m willing to bet that you’re going to love these Walnut Frosties every bit as much as we do!

The cookie is a brown sugar drop type of cookie. The brown sugar and butter combination makes for the perfect cookie base for the nutty filling.

The filling combination of walnuts, sour cream, and brown sugar bakes up into a sweet Brulee-like crust on top of the buttery cookie.

To achieve the perfectly filled cookie use your thumb or the back of a melon baller to create a circular indent in the cookie. Then fill the cookie with the walnut filling. Don’t be afraid to overfill just a bit as it will bake down and fill the indentation nicely.

If your cookies spread too much while baking chances are your butter was too soft when you started. If the dough seems too soft to me I like to bake a test pan with 2-3 cookies on it first to see how much they spread. Refrigerate the dough for 30 minutes or so to firm it up if it spreads too much.

My friend shared that traditionally they make these at Christmas. She had no clue why, it was just what they do. However as delicious as they are I am making them year around!

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